Prova Exotic Fusion Rum Baba
Servings: 10 each
Equipment
- Stand mixer
- mixing bowl
- piping bag
- Silicone Ball-Shaped Mold
- Baking Sheets
- Oven
- Stovetop
- Chinois / Strainer
- whisk
Ingredients
Fusion Rum Baba Dough
- 84 g Butter (unsalted)
- 348 g Plain White Sugar
- 14 g Acacia Honey
- 3 g Fine Salt
- 314 g Eggs
- 14 g Fresh Baker's Yeast
- 24 g Prova Gourmet Fusion Rum Flavored Cocoa Butter (melted)
Exotic Passion Fruit Syrup
- 578 g Water
- 256 g Sugar
- 100 g Passion Fruit Purée
- 22 g Vanilla Beans (dried)
- 22 g Lime Zest
- 22 g Lemon Zest
Fusion Rum Whipped Ganache
- 227 g Whipping Cream
- 14 g Hydrated Gelatin
- 114 g White Chocolate Couverture We recommend Valrhona Opalys 33% White Couverture Chocolate Feves
- 19 g Prova Gourmet Fusion Rum Flavored Cocoa Butter
- 227 g Whipping Cream
Exotic Fruit Glaze
- 209 g Mango Purée
- 179 g Passion Fruit Purée
- 96 g Caster Sugar
- 63 g Glucose Syrup
- 42 g Water
- 6 g Pectin NH Nappage
- 6 g Caster Sugar
Decoration
- 10 g Lime Zest
- 10 g Lemon Zest
- 10 g Atsina Cress
Instructions
Fusion Rum Baba
- Cut butter into pieces and place in the bowl of a stand mixer along with the flour, honey, and salt. Place in freezer for 30 minutes.
- Add half the amount of eggs, the yeast, and melted 24 g Prova Gourmet Fusion Rum Flavored Cocoa Butter. Knead on the second speed setting, gradually adding the remaining eggs, until the dough pulls away from the edges of the bowl. Dough should be 75°F once kneaded.
- Transfer dough to a piping bag and pipe into silicone ball-shaped molds and leave it to rise for 1 hour.
- Bake, with the mold placed between 2 baking sheets, at 320°F for 20 minutes. Remove babas from molds and bake for an additional 5 minutes to brown.
Exotic Passion Fruit Syrup
- Boil all ingredients together in a saucepan.
- Cool syrup to 140°F and immerse babas. Leave to soak overnight.
Fusion Rum Whipped Ganache
- Heat the first quantity of cream and add hydrated gelatin.
- Pour over white chocolate and 19 g Prova Gourmet Fusion Rum Flavored Cocoa Butter and mix whilst adding the second quantity of cream.
- Strain through a chinois and set aside overnight.
- Whisk in a mixer and place in a piping bag with a fluted tip.
Exotic Fruit Glaze
- Heat the fruit purées with first amount of caster sugar, glucose, and water.
- Mix the pectin NH and second amount of caster sugar in a small bowl. Add to heated fruit mixture when it reaches 104°F.
- Bring mixture to a boil and cook for 1 minute. Stir and chill.
- Drain babas from syrup on a rack. Heat glaze to 113°F and glaze babas one at a time.
Decoration
- Pipe Fusion Rum whipped ganache on the glazed babas.
- Finish with zests and a little atsina cress.Enjoy!
Notes
Check out the video below to see the final product courtesy of Prova!
https://www.instagram.com/prova_gourmet/reel/CwYB_XRI6rb/